Quinoa 365 (17 page)
Mango Chicken Quinoa
Sweet, tart mangoes make this dish exotic.
Serves 4â6.
2 cups (500 mL) chicken or vegetable stock
1 cup (250 mL) quinoa
1 Tbsp (15 mL) olive oil
4 boneless, skinless chicken breasts, diced
1¼ cups (310 mL) diced zucchini
1 cup (250 mL) diced red bell pepper (about 1 pepper)
2 Tbsp (30 mL) orange juice
1 ripe mango, diced
2 Tbsp (30 mL) chopped fresh cilantro
1 cup (250 mL) shredded aged cheddar cheese
½ cup (125 mL) light sour cream
Bring the stock and quinoa to a boil in a medium saucepan. Cover, reduce to a simmer and cook for 10 minutes. Turn the heat off and leave the covered saucepan on the burner for another 6 minutes. Fluff with a fork and set aside.
Heat the oil in a large saucepan over medium-high heat. Add the diced chicken and cook for 5 minutes, stirring the chicken to lightly brown on all sides. Add the zucchini and red pepper and continue to cook for another 10 minutes, until the vegetables are tender and the chicken is thoroughly cooked. Add the orange juice and stir to coat all the ingredients. Continue cooking until the mixture is warm throughout. Fold in the mango and cilantro and allow to heat slightly.
To serve, place a layer of quinoa on individual serving plates and top with the mango chicken mixture. Garnish with the cheddar cheese and a dollop of sour cream. Serve immediately.
Moroccan Chicken
on
Quinoa
The exotic fragrance, color and blend of flavors in this Middle Eastern dish satisfy all the senses.
Serves 4.
Chicken
½ tsp (2 mL) ground cinnamon
¼ tsp (1 mL) ground ginger
¼ tsp (1 mL) ground turmeric
¼ tsp (1 mL) ground coriander
2 Tbsp (30 mL) butter or vegetable oil
4 boneless, skinless chicken breasts
1 cup (250 mL) diced onion
1 cup (250 mL) water
2 tsp (10 mL) minced fresh garlic
3 Tbsp (45 mL) orange juice
Pinch salt
Quinoa
2/3 cup (160 mL) quinoa
1 1/3 cups (330 mL) water
1 Tbsp (15 mL) butter
2 tsp (10 mL) honey
½ tsp (2 mL) salt
½ tsp (2 mL) ground cinnamon
1/3 cup (80 mL) pistachios
To prepare the chicken, combine the cinnamon, ginger, turmeric and coriander in a small bowl and set aside. Melt the butter in a large saucepan on medium heat and place the chicken breasts in the pan. Fry for about 5 minutes, until they are nicely browned. Flip the chicken over and add the onion, water, garlic, orange juice and salt. Toss in the spices. Cover and bring to a boil, then reduce to a simmer and cook for about 20 to 25 minutes, until the chicken is no longer pink.
While the chicken is simmering, prepare the quinoa by bringing the quinoa and water to a boil in a small saucepan. Reduce to a simmer, cover and cook for 10 minutes. Turn the heat off and leave the covered saucepan on the burner for an additional 7 minutes. Remove the lid and fluff with a fork.
Remove the quinoa from the heat and toss with the butter, honey and salt. Stir in the cinnamon and pistachios.
To serve, divide the quinoa among 4 plates and top each with a piece of chicken. Pour the sauce overtop. Refrigerate leftovers for up to 2 days.
Quinoa-Crusted Chicken
with
Sage
Fresh sage, Dijon and Gouda cheese take ordinary chicken to new heights. A side salad dressed with balsamic vinaigrette makes a great accompaniment.
Serves 4.
Chicken
3 Tbsp (45 mL) milk
3 tsp (15 mL) Dijon mustard
½ tsp (2 mL) minced fresh garlic
¾ tsp (4 mL) Worcestershire sauce
1/3 cup (80 mL) freshly grated Parmesan cheese
½ cup (125 mL) quinoa flakes
6 tsp (30 mL) finely chopped fresh sage
½ tsp (2 mL) salt
4 boneless, skinless chicken breasts
Cheese sauce
¼ cup (60 mL) milk
2 tsp (10 mL) quinoa flour
¾ cup (185 mL) grated Gouda cheese
Pinch each salt and ground black pepper
Preheat the oven to 400°F (200°C). Lightly grease a baking sheet, spray with cooking oil or line with parchment paper.
Mix the milk and 2 tsp (10 mL) of the mustard in a small, shallow bowl. Add the garlic and Worcestershire sauce and mix well. Set aside.
Combine the Parmesan, quinoa flakes, 2 tsp (10 mL) of the sage and the salt and place in a shallow bowl. Working with 1 chicken breast at a time, dip evenly into the milk mixture, then place in the bowl and coat with the quinoa mixture.
Place the chicken breasts on the baking sheet and bake on the center rack for about 20 minutes, until the meat is no longer pink and the juices run clear.
To make the sauce, heat the milk and the quinoa flour in a small saucepan on medium heat, stirring frequently. Whisk in the cheese with the remaining 4 tsp (20 mL) sage and 1 tsp (5 mL) Dijon mustard. Heat the mixture until it thickens, about 3 to 4 minutes, whisking frequently.
Season the sauce with salt and pepper. Pour the sauce over the cooked chicken and serve immediately.
Quinoa-Stuffed Chicken Breasts
A lightly seasoned chicken breast is wrapped around a savory quinoa filling with melted goat cheese. Perfect with a small spinach salad.
Serves 4.
½ cup (125 mL) water
¼ cup (60 mL) quinoa
¾ cup (185 mL) crumbled goat cheese
2 Tbsp (30 mL) chopped black olives
3 Tbsp (45 mL) diced red bell pepper
1 green onion, thinly sliced
¼ tsp (1 mL) ground black pepper
3 tsp (15 mL) dried oregano
1 large egg
4 large boneless, skinless chicken breasts
2 Tbsp (30 mL) extra virgin olive oil
2 Tbsp (30 mL) fresh lemon juice
¼ tsp (1 mL) salt
Preheat the oven to 400°F (200°C).
Bring the water and quinoa to a boil in a small saucepan. Reduce to a simmer, cover and cook for 10 minutes. Turn the heat off and leave the covered saucepan on the burner for an additional 6 minutes. Remove the lid and fluff with a fork.
In a small bowl, combine the quinoa, goat cheese, olives, red pepper, green onion, black pepper and 2 tsp (10 mL) of the oregano. Add the egg and blend well. Spoon the mixture onto the center of each chicken breast, roll up and secure with a toothpick. Place the rolled chicken breasts in a 9- Ã 13-inch (3.5 L) casserole dish.
In a separate small bowl, combine the olive oil, lemon juice, salt and remaining oregano. Drizzle the mixture over the chicken.
Bake on the center oven rack for 20 minutes. Remove from the oven and let the chicken stand for 3 to 4 minutes before serving.
Thai Cashew Chicken
and
Broccoli
on
Quinoa
Lovers of Thai food will enjoy this everyday dish: it's full of flavors inspired by Thai cuisine.
Serves 4â6.
4 boneless, skinless chicken breasts (or 8 boneless thighs)
¼ cup (60 mL) soy sauce or gluten-free tamari
2 Tbsp (30 mL) oyster sauce
1 tsp (5 mL) minced fresh garlic
1 tsp (5 mL) ground ginger (or 2 tsp/10 mL minced fresh ginger)
2 cups (500 mL) water
1 cup (250 mL) quinoa
4 tsp (20 mL) sesame oil
2 cups (500 mL) broccoli florets
1 cup (250 mL) thinly sliced onion
¾ cup (185 mL) water
3 Tbsp (45 mL) peanut butter
1 Tbsp (15 mL) honey
1 cup (250 mL) unsalted toasted cashews
Slice the chicken into thin pieces and place in a large, sealable plastic bag. Combine the soy sauce, oyster sauce, garlic and ginger in a bowl and pour into the bag with the sliced chicken. Place in the refrigerator for at least 1 hour (and up to 24 hours) to marinate.
Bring the water and quinoa to a boil in a medium saucepan. Cover, reduce to a simmer and cook for 10 minutes. Turn the heat off and leave the covered saucepan on the burner for another 6 minutes. Fluff with a fork and set aside.
Place 2 tsp (10 mL) of the sesame oil in a large frying pan over medium heat. When the oil is hot, add the broccoli and onion and cover the pan. Stir frequently and add 1 Tbsp (15 mL) of water if the saucepan appears dry. Cook until the onion is opaque and the broccoli tender, about 8 to 10 minutes. Transfer to a bowl and set aside.
Remove the chicken, reserving the marinade. Place the remaining sesame oil and the chicken in the large saucepan on medium-high heat and cook until the chicken is no longer pink, about 7 to 8 minutes. Reduce the heat to medium and add the marinade to the pan. Stir in the water, peanut butter and honey and cook for 1 minute. Toss in the broccoli-onion mixture and stir thoroughly.
Divide the quinoa among individual serving plates. Top with the chicken-broccoli mixture. Sprinkle with toasted cashews and serve.
